Curried Pork Chops with Oranges

A few weeks ago we went to Half Priced Books with a wonderful 20% off coupon. On that visit we purchased 4 new cookbooks that contained recipes with full nutritional values. That is not always easy, finding a cookbook that contains both sodium and potassium values. Kudos and a big Thumbs Up to Better Homes and Gardens for the detailed nutritional info!

This next recipe is from the New Dieter's Cookbook (Better Homes & Gardens). (Note that the link is to the new 2006 Edition which may or may not contain this recipe. The edition I purchased was the 1992 edition which is only available used).

Regardless, I've copied the recipe below and provided a direct link to the Better Homes and Gardens website.

Many years ago I was reading a book by Robert B. Parker. I'm convinced that it's God Save the Child. In that book it describes how Spencer makes dinner for the young man using only a couple of spices, two pork chops and a can of fruit. That whole scene led me to explore the relationship between meat and fruit in ways I had never thought of before. When I saw this recipe which used fresh oranges rather than canned fruit, I knew I had to try it.

I was not disappointed in the least. The use of fresh oranges teamed with the honey and the curry powder makes for an exciting taste combination at only 51 mg. of sodium per serving.

Curried Pork Chops with Oranges

Ingredients

• 2 pork sirloin chops, cut 1/2 inch thick (1-1/4 pounds total)
• Nonstick spray coating
• 1/2 cup orange juice
• 1 tablespoon honey
• 1 to 1-1/2 teaspoons curry powder
• 2 oranges
• 2 teaspoons cornstarch
• 1 tablespoon cold water
• 1 tablespoon snipped chives or parsley

Directions

1. Trim separable fat from pork chops; cut each chop in half.

2. Spray a large skillet with nonstick spray coating. Preheat over medium-high heat. Add pork chops and brown on both sides. Drain fat.

3. Add orange juice, honey, and curry powder to skillet. Bring to boiling. Cover and simmer 30 to 40 minutes or until pork chops are tender and no longer pink. Remove pork chops from skillet; keep warm.

4. Meanwhile, peel oranges. Slice crosswise; then halve circular slices. Set aside.

5. Stir together cornstarch and water; stir into skillet. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in oranges and chives; heat through. Spoon over pork chops. Garmish with fresh chive sprigs, if desired. Makes 4 servings.

Nutrition Information

* Calories 291,
* Total Fat (g) 11,
* Cholesterol (mg) 93,
* Sodium (mg) 51,
* Carbohydrate (g) 17,
* Protein (g) 29,

[Thanks, Better Homes and Gardens]